On a recent trip to the Himalayas, I was captivated by the rich, nutty flavor of Bhutanese red rice. Since rice is a “grain”, some folks might say this recipe is not Paleo. However, I beg to differ. Strong evidence has emerged that our ancestors ate rice for milleniums, which eventually led to cultivating the grains. It seems Paleolithic humans were grinding grains some 32,000 years ago. This evidence comes out years after the “Paleo Diet” was coined. Whew! Maybe now we can relax, and simply eat unprocessed foods.
Unprocessed red rice is dark red in color. It can be polished, and then the color is light pink, however you’ll lose most of the nutrients. Soaking 8-24 hours is preferable as it improves digestibility and reduces cooking time. Sprouting is super-healthy! It increases protein content and brings the carb level down. Sprout whole grain rice as you would any other seed – rice takes about 24 hours. Hulled rice such as white rice will not sprout – it’s basically a nutritionally empty food. Ha Ha! This nutritious recipe will serve a gathering of 12, or freeze it in 4 serving-size containers for a fabulicious breakfast treat.
My favorite source is Heirloom Red Rice from Dragon Herbs. It’s a deep dark red color.
Bhutanese Red Rice has been grown for thousands of years at 8,000 feet in the fertile soil of the Paro Valley, irrigated by a 1,000 year-old glacier rich in trace minerals. Unpolished red rice is dark red in color.
- 1 cup Bhutanese red rice, soaked 12-24 hours, or sprouted
- 2 1/2 cups filtered water
- 1/4 teaspoon unprocessed salt
- 1/4 cup coconut oil (or organic butter or ghee)
- 3 cloves garlic, crushed
- 1 1/2 inches ginger root, chopped
- 2 red onions, cut in strips
- 12 ounces shiitake mushrooms, trimmed and sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard seed
- 2 teaspoon ground turmeric
- 1/2 teaspoon unprocessed salt, or more to taste
- 2 green onions, sliced, to garnish